Classic Blackened Catfish

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” last=”no” hover_type=”none” link=”” border_position=”all”][fusion_text]This classic blacked catfish recipe brings back memories of my college days in New Orleans, when I used to make it at least once a week. Little did I know then that I was making a sustainable pick! I'll warn you from experience; your fire alarm will probably go off, so have a towel handy to fan the smoke away. Well, it's supposed to be blackened, right?

4 (6-ounce) catfish fillets
2 tablespoons Cajun Spice Mix (see recipe below)
1 tablespoon canola oil
1 tablespoon butter
8 lemon wedges

Rub each side of fillets with Cajun Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork.

Serve with lemon wedges.

Serves 4

Cajun Spice Mix

Leftover spice mix can be stored in a sealed jar for up to three months.

3 tablespoons paprika
2 tablespoons ground red pepper
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar

Combine all ingredients in a small bowl.

Makes 1 cup[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” last=”no” hover_type=”none” link=”” border_position=”all”][fusion_code]PHNjcmlwdCB0eXBlPSd0ZXh0L2phdmFzY3JpcHQnIGFzeW5jPSd0cnVlJyBzcmM9J2h0dHBzOi8vYXBwLm9udHJhcG9ydC5jb20vanMvb250cmFwb3J0L29wdF9hc3NldHMvZHJpdmVycy9vcGYuanMnIGRhdGEtb3BmLXVpZD0ncDJjMjI3ODhmNzQnIGRhdGEtb3BmLXBhcmFtcz0nYm9yZGVyQ29sb3I9I2ZmZiZib3JkZXJTaXplPTVweCZlbWJlZD10cnVlJmZvcm1IZWlnaHQ9ODQ0JmZvcm1XaWR0aD0xMDAlJnBvcFBvc2l0aW9uPW1jJmluc3RhbmNlPTE3MDQyMzE2MjQnPjwvc2NyaXB0Pg==[/fusion_code][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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